Chaz's Curry Chicken
Chaz's Curry Chicken
Ingredients
For the Chicken
- 5 bone-in chicken thighs, skinned
- 6-8 chicken drumsticks, skinned
- 1/4 cup Caribbean green seasoning
For the Seasoning Blend
- 2 teaspoons Sazon seasoning
- 2 1/2 tablespoons onion powder
- 1-2 teaspoons granulated garlic
- 2 teaspoons smoked paprika
- 2 tablespoons curry powder
- 1 tablespoon mild curry powder
- 1 teaspoon all-spice powder
For the Curry
- 2-3 carrots, sliced
- 2 golden potatoes, cubed
- 5-6 cups chicken broth
- 2 teaspoons cornstarch
- 2 teaspoons water
- 1 tablespoon vegetable oil, as needed
Instructions
- 1
Prepare the vegetables by slicing 2-3 carrots into rounds and cubing 2 golden potatoes. Set aside.
⏱️ 5 min
- 2
Cut the 5 skinned bone-in chicken thighs and 6-8 skinned chicken drumsticks into smaller, manageable pieces.
⏱️ 5 min
- 3
Place the cut chicken pieces into a large glass dish.
⏱️ 1 min
- 4
In a small bowl, combine the seasoning blend: 2 teaspoons Sazon seasoning, 2 1/2 tablespoons onion powder, 1-2 teaspoons granulated garlic, 2 teaspoons smoked paprika, 2 tablespoons curry powder, 1 tablespoon mild curry powder, and 1 teaspoon all-spice powder. Sprinkle this entire blend over the chicken in the glass dish.
⏱️ 3 min
- 5
Add 1/4 cup of Caribbean green seasoning to the chicken in the dish.
⏱️ 1 min
- 6
Using your hands, thoroughly mix and massage all the seasonings into the chicken pieces until they are well coated. Ensure every piece is covered.
⏱️ 5 min
- 7
Place a large pot or Dutch oven on the stove over medium-high heat. Add about 1 tablespoon of vegetable oil. Once the oil is hot, add a small amount of curry powder (you can use about 1/2 teaspoon from the seasoning blend) to the hot oil and allow it to brown briefly, about 30 seconds, to bloom the spices.
⏱️ 2 min
- 8
Carefully add the seasoned chicken pieces to the pot. Sear the chicken pieces on all sides using tongs until they are browned, working in batches if necessary to avoid overcrowding the pot. This should take about 8-10 minutes.
⏱️ 10 min
- 9
In a separate container, whisk together 5-6 cups of chicken broth.
⏱️ 1 min
- 10
Pour the whisked chicken broth over the seared chicken in the pot. Bring the mixture to a simmer. Once simmering, place a lid on the pot, reduce the heat to medium-low, and allow it to cook for 30 minutes.
⏱️ 30 min
- 11
After 30 minutes, remove the lid and add the sliced carrots and cubed potatoes to the pot with the simmering chicken. Stir to combine, ensuring the vegetables are submerged in the liquid. Continue to simmer, covered, for another 15 minutes, or until the vegetables are tender.
⏱️ 15 min
- 12
In a small bowl or cup, combine 2 teaspoons of cornstarch with 2 teaspoons of water to create a smooth slurry. Pour this cornstarch slurry into the simmering curry, stirring constantly.
⏱️ 2 min
- 13
Continue to stir the curry with a wooden spoon until the sauce thickens to your desired consistency, about 2-3 minutes. Taste and adjust seasoning if needed. Serve hot.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chaz's Curry Chicken
For the Chicken
- 5 bone-in chicken thighs, skinned
- 6-8 chicken drumsticks, skinned
- 1/4 cup Caribbean green seasoning
For the Seasoning Blend
- 2 teaspoons Sazon seasoning
- 2 1/2 tablespoons onion powder
- 1-2 teaspoons granulated garlic
- 2 teaspoons smoked paprika
- 2 tablespoons curry powder
- 1 tablespoon mild curry powder
- 1 teaspoon all-spice powder
For the Curry
- 2-3 carrots, sliced
- 2 golden potatoes, cubed
- 5-6 cups chicken broth
- 2 teaspoons cornstarch
- 2 teaspoons water
- 1 tablespoon vegetable oil, as needed
Instructions
- 1
Prepare the vegetables by slicing 2-3 carrots into rounds and cubing 2 golden potatoes. Set aside.
⏱️ 5 min - 2
Cut the 5 skinned bone-in chicken thighs and 6-8 skinned chicken drumsticks into smaller, manageable pieces.
⏱️ 5 min - 3
Place the cut chicken pieces into a large glass dish.
⏱️ 1 min - 4
In a small bowl, combine the seasoning blend: 2 teaspoons Sazon seasoning, 2 1/2 tablespoons onion powder, 1-2 teaspoons granulated garlic, 2 teaspoons smoked paprika, 2 tablespoons curry powder, 1 tablespoon mild curry powder, and 1 teaspoon all-spice powder. Sprinkle this entire blend over the chicken in the glass dish.
⏱️ 3 min - 5
Add 1/4 cup of Caribbean green seasoning to the chicken in the dish.
⏱️ 1 min - 6
Using your hands, thoroughly mix and massage all the seasonings into the chicken pieces until they are well coated. Ensure every piece is covered.
⏱️ 5 min - 7
Place a large pot or Dutch oven on the stove over medium-high heat. Add about 1 tablespoon of vegetable oil. Once the oil is hot, add a small amount of curry powder (you can use about 1/2 teaspoon from the seasoning blend) to the hot oil and allow it to brown briefly, about 30 seconds, to bloom the spices.
⏱️ 2 min - 8
Carefully add the seasoned chicken pieces to the pot. Sear the chicken pieces on all sides using tongs until they are browned, working in batches if necessary to avoid overcrowding the pot. This should take about 8-10 minutes.
⏱️ 10 min - 9
In a separate container, whisk together 5-6 cups of chicken broth.
⏱️ 1 min - 10
Pour the whisked chicken broth over the seared chicken in the pot. Bring the mixture to a simmer. Once simmering, place a lid on the pot, reduce the heat to medium-low, and allow it to cook for 30 minutes.
⏱️ 30 min - 11
After 30 minutes, remove the lid and add the sliced carrots and cubed potatoes to the pot with the simmering chicken. Stir to combine, ensuring the vegetables are submerged in the liquid. Continue to simmer, covered, for another 15 minutes, or until the vegetables are tender.
⏱️ 15 min - 12
In a small bowl or cup, combine 2 teaspoons of cornstarch with 2 teaspoons of water to create a smooth slurry. Pour this cornstarch slurry into the simmering curry, stirring constantly.
⏱️ 2 min - 13
Continue to stir the curry with a wooden spoon until the sauce thickens to your desired consistency, about 2-3 minutes. Taste and adjust seasoning if needed. Serve hot.
⏱️ 3 min